Pioneer Woman Cranberry Pear Crisp Recipe

This bubbly, golden Pioneer Woman Cranberry Pear Crisp Recipe is made with juicy Bosc pears, tart fresh cranberries, and a generous pecan-oat topping, ready in just over an hour. The hero moment happens when the ruby-red cranberry juices bubble up thick and glossy through the buttery, crunchy crust. I love making this for the holidays because the combination of sweet pears and zesty orange cuts through the richness of a heavy meal perfectly.

Why This Classic Works

The secret to this recipe is the balance between the firm, sweet pears and the sharp bite of fresh cranberries. I used to make apple crisps exclusively, but I found that pears hold their shape beautifully without turning mushy, while the cranberries break down into a natural jam that binds the filling together.

Another reason this version stands out is the melted butter method for the topping. Instead of tirelessly cutting cold butter into flour with a pastry blender, you simply stir melted butter into the oats and sugar until big, delicious clumps form, ensuring every bite is crunchy rather than powdery.

Pioneer Woman Cranberry Pear Crisp Recipe Ingredients

For the Fruit Filling:

• 5 cups Bosc pears, peeled, cored, and sliced (about 4-5 medium pears)
• 2 cups fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1 tablespoon fresh orange zest
• 2 tablespoons fresh orange juice
• 2 tablespoons all-purpose flour

For the Crisp Topping:

• 1 cup all-purpose flour
• 1 cup quick-cooking oats
• 1 cup light brown sugar, packed
• 1/2 cup pecans, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) salted butter, melted

How To Make Pioneer Woman Cranberry Pear Crisp Recipe

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and liberally butter a 9×13-inch baking dish to prevent sticking.
2. Mix the Fruit: In a large mixing bowl, toss the sliced pears and cranberries with the granulated sugar, orange zest, orange juice, and 2 tablespoons of flour until the fruit is evenly coated.
3. Arrange the Base: Pour the fruit mixture into the prepared baking dish, spreading it out into an even layer so it cooks uniformly.
4. Create the Topping: In a separate medium bowl, whisk together the flour, oats, brown sugar, chopped pecans, cinnamon, and salt.
5. Add the Butter: Pour the melted butter over the dry ingredients and stir with a fork until the mixture comes together in heavy, moist clumps.
6. Assemble the Crisp: Sprinkle the topping generously over the fruit, using your fingers to break up any overly large chunks while ensuring the fruit is mostly covered.
7. Bake to Perfection: Bake for 45 to 50 minutes, or until the topping is a deep golden brown and the fruit filling is bubbling vigorously around the edges.

Recipe Tips

• Pear Selection Matters: Choose Bosc or Anjou pears that are firm but slightly yielding near the stem; if they are too ripe, they will dissolve into sauce during the long bake time.
• Watch the Browning: Because of the high sugar content in the topping, it can darken quickly; if the crust looks golden before the fruit is bubbling, loosely tent the dish with aluminum foil for the last 15 minutes.
• Texture Trick: For an extra crunch, toast your pecans in a dry skillet for 3-4 minutes before adding them to the topping mixture to release their natural oils.

What To Serve With Cranberry Pear Crisp

This warm dessert demands a scoop of high-quality vanilla bean ice cream to create that irresistible hot-and-cold contrast. Alternatively, a dollop of unsweetened whipped cream with a dusting of nutmeg helps cut through the sweetness of the brown sugar topping.

How To Store

Allow the crisp to cool completely, then cover it tightly with plastic wrap or transfer leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3 days; reheat individual portions in the microwave or place the entire dish in a 300°F oven for 15 minutes to re-crisp the topping.

FAQs

• Can I use frozen cranberries? Yes, you can use frozen cranberries directly from the bag without thawing, though you may need to add about 5 minutes to the total baking time.
• Can I make this ahead of time? You can prepare the fruit filling and the topping in separate bowls and store them in the fridge up to a day in advance, then assemble and bake just before serving.
• Do I have to peel the pears? Peeling is highly recommended for this recipe because pear skin can become tough and leathery when baked, which interferes with the delicate texture of the crisp.

Nutrition

• Calories: 485
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 61mg
• Sodium: 180mg
• Total Carbohydrate: 62g
• Protein: 4g

Try More Recipes:

• Pioneer Woman Saucepan Chocolate Cookies Review
• Pioneer Woman Rainbow Cookies Recipe
• Pioneer Woman Pumpkin Gooey Butter Cake Recipe